Well, I did it. Finally. It was easy, and it was fun! It’s strange to hear people saying how “fun” it is to do things in the kitchen, because really let’s face it, sometimes it just seems like a lot of work, and work isn’t always easy, nor it it always fun. But this really was a joy… time consuming, not super quick but a very enjoyable and rewarding experience in the kitchen! I better get to the point of what I did in case you don’t remember what the title of this was. I made homemade pasta today! Okay, here we go…

There is more than one way to skin a cat. Or in this case, more than just one way to make pasta. First of all let’s talk flour. Some say semolina is the only way to go. Some say a drum wheat blend is best, and some say something about flour that I didn’t even know existed. So while I was in search of the perfect flour, which apparntly is non- existent, I decided to use the next best thinf to all of the above. Unbleached white flour. It’s inexpensive, and it was really easy to find. Again, a lot of people who cook, have tendencies to use many different ingredients. I say use what you have available, and use what works for you! In a crunch for time Un bleached worked for me!
Secondly, I learned there are a few different techniques on making the pasta, “well method” and I’ll call it the “bowl method”. A lot of people use the well method, which I did. However, I couldn’t figure out why one would waste or shall I say spend ones time whisking in egg by time consuming egg ( while trying not to accidentally destroy the delicate wall of flour that is supposed to contain the whole process) when one could easily whisk the eggs together and then add them to the flour… in a bowl. So, I naturally tried it both ways. ( this blog is both fun and informational) 🙂 In the end, I think I’d go for the pre whisked egg mixture then incorporate with the flour. However, in the end it’s your kitchen and your pasta so do what feels right. I am telling you right now, it feels right to whisk the eggs first and then mix in the flour. The other way, of cracking one egg at a time, slowly whisking each egg while incorporating bits of flour is really romantic and becomes a labor of love however, I don’t have the patients. And, the idea that homemade pasta should be a very fragile and tender yet tedious experience goes just a bit beyond my comprehension. When something can be done differently, and in my mind more effectively, why not re invent?

Two ways to create oh la la linguini.

What you will need
Flour ( 3/4 cup to each egg) so depending on how much pasta you want….
Eggs
Rolling pin ( if you have a pasta roller, awesome. Use it. If not, the rolling pin is more than fine. It’s some work, but like I said it’s fun) This is also why I would choose to whisk eggs before. You’ll be spending enough time trying to get the pasta to the right thickness, you don’t need to spend your time whisking in flour the size of dust particles, while eggs are trying to drain out side of your well and on to the floor… Okay, that’s a total exaggeration but I’m just saying you’ll spend enough time rolling the dough.

Crack 4 eggs in a bowl, whisk together.
In a different bowl add three cups of flour. Dig out a well in the middle of the bowl. Pour egg mixture in and slowly or quickly ( however you want to look at it) whisk in the flour a little at a time. Until it gets pretty thick and “doughy” you then can start using your hands to complete the mixing/kneading process. You want the dough to feel firm, not sticky. But you don’t want it to be crumbly and dry. I have a video attached for you to view because it’s almost impossible to explain what texture I’m referring to unless you’ve made it before. So please refer to the video.

Once you have reached the right consistency with the dough, continue to knead for about 5 to 7 minutes. Then cover it with plastic wrap and let it set up ( about 30 minutes)

Using a heavily floured ( large surface) cut your ball of dough in to two or three smaller pieces. Using one piece at a time flatten and begin to roll the dough as thin as you can without holes or tears… this is pasta not, swiss cheese. Once it is as thin as you desire( and it should be pretty thin, trust me on this) sprinkle a nice coating of flour across the surface and roll it up so that you can cut it in strips. Once the you cut the whole roll of dough you take the strips and “unroll” them an wither hang or lay out on paper to dry. Let them dry for about 3 hours and viola…. you have just made homemade fresh pasta!!!!

Boil some water with a bit of salt, add your fresh noodles and only cook for about 3 minutes, serve immediately with your favorite sauce. Olive oil and garlic, a meaty bolognese, a traditional tomato, or whatever your heart desires… you just made your own pasta. Enjoy!

After getting back to the states from a long break I have to admit it was difficult to get really excited about anything ( anything except for cooking that is… I discovered quite a few things I wanted to try ) Well, and our dog because our dog is pretty cool! But anyway, it was back to life and to work, or at least it was supposed to be. I was planning on quitting. Let’s just say, I have been less than satisfied at my current job, and that would be putting it mildly. I/we, decided after a long enough time away ( and feeling so incredibly happy in that time) it would be best for me to leave, and find something a little less…. awful?? That was the plan. Then, I got home. I reluctantly went back to work only to find 247 emails (apparently no one received my out of office). As I was weeding through the necessary, and unnecessary, deleting, and then the highly-unnecessary, and then the are you serious with with this… my boss called and said he needed to talk to me. Head in my hands, I thought that’s great because I’d like to talk to you too. I was planning on leaving. Turns out, I was being offered a different position. One that in my mind( which at this point was/is very corrupt) considering corporate america…seemed so much better. So after one conversation, one interview, a talk with my husband( not necessarily in that order). I accepted that new position, proudly. I accepted change, which is always good. I accepted a very progressive change, which is even better. More than anything, I didn’t quit.

And now on to the recipe I promised….. Ooh, and this one is gooood!!

Port wine 2 cups
Beef stock 1 cup
1 shallot
4 tbsp butter
1tsp cracked pepper
1/2 tsp white pepper
( you can add herbs, such as a sprig of rosemary, or thyme, or whatever you may like, I didn’t but I’m sure it would be equally delicious).

Chop shallot and lightly saute in pan with butter, until shallots are soft, not crisp. (3 minutes on medium heat)
Once shallots are tender, add pepper and port. Turn heat up to high and let boil, or begin to reduce you don’t want to burn it, but you want to bring it to a light rolling boil (reducing is when you heat a liquid so that most of it evaporates).
Once it is reduced to 1/2 add the beef stock. Once again, let it “boil” a bit and “reduce”. ( approx 20 min)
At this point you can taste it. You can always add a pinch of salt, or pepper if you feel it necessary, I did not. Also, you can add a tsp more of butter if you feel necessary. Remember cooking is an art, it’s about tasting. Recipes are a guideline, not a rule. Be creative, and prepare what tastes good or done to you!
Once your sauce is done, remove it from the heat and strain it through a cheese cloth. ( I didn’t strain mine because I happen to like the look and texture of shallots and cracked pepper however, you know the drill).

be sure you have your perfectly cooked cut of beef prepared, to serve with this velvety, rich, smooth, and unforgettably delicious sauce.

I hope you enjoy!

Ciao fo now,

Writtenwell, or well written.

So tonight I did it! I re-created what we had in a tiny, little restaurant in Rome. Filet al porto. It turned out perfectly.